ES2381138T3 - Structured edible product with a limited safa content - Google Patents

Abstract

A structured, edible product, wherein the edible product contains, expressed on total product basis, h) between 20 and 100 wt. % of a triglyceride composition i) between 0 and 80 wt. % of a filler material j) less than 15 wt. % of water wherein the triglyceride composition contains with respect to the weight of the triglyceride composition k) less than 57 wt. % of saturated fatty acids, I) less than 10 wt. % of trans unsaturated fatty acids m) at least 15 wt. % of SUS triglycerides, wherein S is a C16-24 saturated fatty acid, U is unsaturated fatty acid having at least 18 C atoms, which SUS-triglycerides are characterised by a content of C-20 arachidic acid containing SUS-triglycerides of at least 3 wt. % expressed on the total SUS-triglyceride weight and the AOSt/AOA triglyceride ratio is at least 1.5, preferably at least 3, n) at least 8 wt. % of U3 triglycerides.

Description

Structured edible product with a limited SAFA content.

The present invention relates to a structured edible product with a limited content of SAFA (saturated fat) and with better texture and mouthfeel, as well as a glyceride composition suitable for use in said product.

Background of the invention.

In the documents PCT / EP2006 / 068709 and PCT / EP2007 / 051223, edible products with a low saturated fat content (SAFA) and trans unsaturated fat (TFA) are known.

Document PCT / EP2006 / 068709 describes edible products containing, expressed with respect to the total product, less than 30% by weight of saturated fatty acids, between 20 and 100% by weight of a triglyceride composition, between 0 and 80% in weight of a filler material and less than 15% by weight of water. The triglyceride composition contains less than 45% by weight of saturated fatty acids, less than 10% by weight of trans unsaturated fatty acids, at least 8% by weight of SUS triglycerides, in which S is a C16-18 saturated fatty acid. , U is an unsaturated fatty acid having at least 18 C atoms, less than 15% by weight of S3, at least 90% by weight of C8-18 fatty acids, at least 75% by weight of C18 fatty acids including acids saturated and unsaturated fatty acids and has a CFS (solid fat content) at 20 ° C between 5 and 50%.

Document PCT / EP2007 / 051223 describes edible products containing, expressed with respect to the total product, less than 35% by weight of saturated fatty acids, between 20 and 100% by weight of a triglyceride composition, between 0 and 80% in weight of a filler material and less than 15% by weight of water. The triglyceride composition contains less than 50% by weight of saturated fatty acids, less than 10% by weight of trans unsaturated fatty acids, at least 10% by weight of POP triglycerides, in which P is a palmitic fatty acid, O is oleic acid, a SUS / SUU ratio of at least 1.3, a SUS / S3 ratio of at least 15, at least 90% by weight of C8-18 fatty acids, a ratio of saturated C16 / C18 fatty acids of at least 1. The triglyceride composition has a CFS at 20 ° C between 3 and 55%.

Both inventions also refer to a process for producing such a product and to triglyceride compositions suitable for use in such a product. The examples describe how structured food products can be prepared, for example pastry creams with very low SAFA and TFA content, while still maintaining a surprisingly hard texture.

When tougher products are considered suitable for use, for example, in pastry coatings and tablets or in hard consistency creams, it is necessary to increase the amount of the SUS component and reduce the part of the liquid oil. The applicant has observed that StOSt-rich fats, in which St is stearic acid and O is oleic acid, imply a better hardness than POP-rich fats, in which P is palmitic acid. However, with levels of StOSt-rich fats too high, the products have worse melting properties in the mouth, sometimes also called "waxy sensation in the mouth." Products containing POP fats do not have this disadvantage, but they are softer, unless the SAFA level is intensely increased, which is what should not be done when preparing products with a better nutritional profile. Typical examples of fats rich in StOSt and fats rich in POP are respectively shea stearin and middle palm fractions.

With the limitations of current technical knowledge, a compromise must always be reached between achieving optimum hardness on the one hand and ensuring optimum melting properties on the other hand. For products that must have a hard texture, this is an important limitation. The present invention seeks to provide a solution for this commitment.

A typical example of a food product with a hard texture is chocolate. Chocolate usually has a hard and resistant structure, melts completely at body temperature, without leaving a feeling of waxy consistency in the mouth. In chocolate, these remarkable characteristics are obtained by the use of cocoa butter. Cocoa butter is a natural, non-hydrogenated fat. However, two-thirds of its fats are saturated, which is easy to understand because of its typical structure of symmetric triglyceride SUS (S = saturated fatty acid; U = unsaturated fatty acid). Another disadvantage of cocoa butter is that most of the unsaturated fatty acids present consist of monounsaturated fatty acids (MUFA), while it is deficient in polyunsaturated fatty acids (PUFA). Ingestion of PUFAs through food is necessary since they are a source of essential fatty acids that cannot be produced by the human body (for example Omega-3 and Omega-6). From the nutritional point of view it is also important to have the correct balance of MUFAs against PUFAs. Ideally, 6 to 10% of the energy in the total consumer diet should come from PUFAs.

There is therefore a need for food systems, food products and edible products with a limited level of SAFA and / or TFA, which nevertheless have the desired hard or semi-hard structure as well as a good sensation of melting in the mouth. There is also a need for food systems and food products that combine the desired texture properties with the presence of higher levels of MUFA and PUFA and with a correct balance between them.

Description of the prior art.

EP-A-719.090 describes fats for use in spreads or margarines containing less than 35% by weight of saturated fatty acids, 5-45% by weight of S2U, 0-60% by weight of SU2, 5- 95% by weight of U3 and 0-8% by weight of S3. The diglyceride content remains below 5% by weight, since it is believed that the presence of diglycerides in margarine fats has a negative impact on the crystallization behavior. The fats described in EPA-719.090 are characterized by a flat CFS (solid fat content) profile that is typical of margarines, expressed as (N5-N20), which is less than 10, with N5 and N20 being CFS at 5 and 20 ° C respectively. The structuring properties provided by this fat composition are mainly attributed to the presence of 1.5-4% by weight of behenic acid. Water-in-oil emulsions containing these fats have a good hardness. The spreadable product is produced by mixing the fat, water and some of the other ingredients and additives and pasteurizing the composition at 85 ° C, followed by a cooling and crystallization procedure.

EP-A-731,645 describes mixtures of a sugar and a triglyceride component, which are suitable for use in filler fats and ice cream coatings and that have a SAFA content that is lower than usual, that is, below 45 % in weigh. The triglyceride component comprises at least 40% by weight of SU2 and 3-50% by weight of S2U, lacks TFA and has an N20 of at least 35 and an N30 of less than 10. It is explained that the triglyceride component contains at least 10 % by weight of behenic acid, less than 25% by weight of StUSt (U = unsaturated fatty acid; St = C18-0) and that the presence of 0.1 to 10% by weight of trisaturated triglycerides, especially of oil stearin Palm gives better structural properties. Despite its limited SAFA content, the mixtures have good product properties, this is an acceptable texture, a sufficiently high hardness and good oral fusion characteristics. Fillers and coatings are prepared by mixing the ingredients, refined with rollers and shell, followed by a cooling procedure (called "tempering") at less than 20 ° C, preferably less than 15 ° C. During the cooling process a working amount of fat seeds is added, for example cocoa butter seeds can be added. The examples explain that after cooling and keeping the fillings at low temperature for long periods (for example 16 hours at 7 ° C followed by 1 week at 13 ° C or 18 hours at 13 ° C in the event that have used a sowing agent), an acceptable hardness was found. Example 4 describes a filler fat with a Stevens hardness at 20 ° C of 158 g, the filler contained 50% by weight of fat and the fat contained 41.7% by weight of SAFA.

From EP-A-1,543,728 a fat thickening composition is known, which is suitable for thickening a fat-based composition. The thickener composition contains between 15 and 45% by weight of at least one hydrogenated fat and between 85 and 55% by weight of at least one liquid oil. The hydrogenated fat is preferably a fully hydrogenated fat with at least 15% by weight of fatty acids with more than 18 carbon atoms, preferably at most 22 carbon atoms. The preferred hydrogenated fat is hydrogenated rapeseed oil with a high content of erucic acid. According to Example 1, cooling a mixture of 25 parts of fully hydrogenated rapeseed oil with a high content of erucic acid with 75 parts of rapeseed oil, gives a solid final product.

All of the patent publications mentioned above address the problem of providing a structuring fat composition that is low in SAFA, that has an acceptable hardness and that is suitable for use in a final product. However, this problem is solved each time using a fatty component containing behenic acid, this is a long hydrocarbon chain fatty acid as a structuring agent. Behenic acid is mostly obtained using hydrogenation. Triglycerides that contain one or more of these fatty acids run the risk of creating a waxy mouthfeel after eating, caused by their high melting point, as can be seen by their high solid fat content at 35 ° C. To avoid the presence of high melting triglycerides, which contain more than one of these long chain fatty acids, chemical or enzymatic interesterification is often applied, followed by fractionation. However, this is a complicated and expensive production method. As if this were not enough, sources of behenic acid are quite expensive, since their availability is quite limited.

EP-A-875,152 refers to lamination greases with better lamination and structural properties, in particular good hardness and a low content of saturated fatty acids. According to EP-A-875,152 this is achieved by the presence of a minimum amount of triglycerides containing long chain fatty acids, in particular by the presence of a minimum amount of arachidic acid (A) and behenic acid (B) . The fat mixture further comprises 70-85% by weight of a liquid oil and at least 15% by weight of triglycerides (H2M + H3), and has a saturated fatty acid content of less than 50% by weight, an N35 < 35 and an N20 of 15-40% by weight. H indicates saturated fatty acids with at least 16 carbon atoms, M indicates saturated fatty acids with 6-14 C atoms. The mixture is characterized by a certain minimum Stevens hardness, so that it is suitable for puff pastry mass use. Stevens hardness of the fat mixture, which is the hardness measured at 20 ° C with a Stevens texture analyzer using a 4.4 mm diameter cylindrical probe, is at least 150 g, preferably between 150 and 800 g . The SAFA content of the fat mixtures described in the examples ranges from 29 to 35.2%, the solid fat content at 35 ° C ranges from 10.6 to 23.3%.

Contrary to the patent publications mentioned above, which describe all the use of behenic acid, EP-A-875,152 also leaves the possibility of using fatty compositions rich in arachidic acid, which is also a long chain fatty acid. According to EP-A-875,152, it is necessary to incorporate the behenic acid and arachidic acid into the trisaturated triglycerides of the type (H2M + H3), in particular H3. EP-A-875,152 does not describe the presence of triglycerides containing behenic acid or unsaturated fatty acids.

Document FR-A-2,435,206 describes a substitute for tempered type cocoa butter characterized by a certain arachidic acid content, combined with a certain proportion of SUU triglycerides and a maximum PUFA limit, to make the composition more Heat resistant while maintaining good melting properties in the mouth. The main triglycerides present in the composition are of the SUS and SUU type, while the content of S3, SSU, USU and U3 is limited. According to FR 2 435 206, the triglyceride content U3 should be limited to a maximum of 6, preferably a maximum of 4 mol%, since an excessive amount of U3 causes the oil to ooze or the oil bleeds, since the U3 easily separates from the tissue structure of chocolate at room temperature.

Object of the invention.

There is therefore a need for edible products that have a low SAFA content at the same time, a hard texture - in particular a texture with a higher hardness than what can be expected from its SAFA content - and a better mouthfeel .

It is therefore an object of this invention to provide a structured edible product with a low SAFA content, a hard texture - in particular a texture with a higher hardness than what can be expected from its SAFA content - and a better feeling in mouth, as well as a triglyceride composition to produce said structured product.

Description of the invention

This is achieved according to the present invention with a structured edible product that has the technical properties of the part that characterizes the first claim.

In addition, the structured, edible product of this invention is characterized in that the edible product contains, expressed with respect to the total product,

a) between 20 and 100% by weight of a triglyceride composition

b) between 0 and 80% by weight of a filler material

c) less than 15% by weight of water

in which the triglyceride composition contains

d) less than 57% by weight of saturated fatty acids,

e) less than 10% by weight of trans unsaturated fatty acids

f) at least 15% by weight of SUS triglycerides, in which S is a C16-24 saturated fatty acid, U is an unsaturated fatty acid having at least 18 C atoms, whose SUS triglycerides are characterized by a triglyceride content SUS containing C-20, of at least 3%, expressed with respect to total SUS triglycerides, where C-20 represents arachidic acid and where the ratio of AOSt / AOA triglycerides is at least 1.5, preferably at least 3

g) at least 8% by weight of U3 triglycerides.

Triglyceride concentrations are given with respect to the weight of the triglyceride composition.

The inventors have observed that triglyceride compositions with a high AOSt / AOA ratio were especially effective in improving mouthfeel and texture. At the same time, the hardness of the product could be improved to a level that is higher than what one would expect from the fatty acid content of the triglyceride composition.

In the foregoing, filler material means a non-glyceride edible solid material, preferably present in powdered form.

Within the scope of this invention "structured product" means a product with a structure that does not separate spontaneously or visually in two or more phases at room temperature after less than 24 hours of storage. Within the scope of this invention, the filler material is an ingredient that is purposely added to the edible product of the present invention. The edible product of this invention may contain ingredients that themselves contain an oil or fat, for example hazelnut paste. In that case the oil present in the hazelnut paste is considered as part of the triglyceride composition, and the fat-free part of the hazelnut paste is considered as part of the filler material. It has been observed that the edible product of this invention takes a solid structure, even with only a small part of the triglyceride component in crystallized form. If desired, the edible product of this invention may be allowed some time for stabilization after it has been produced, in order to stabilize the crystallized fat and increase the hardness of the edible product.

Within the scope of the present invention symmetric triglycerides, SUS, are triglycerides with a saturated fatty acid (S) in position 1 and position 3, and an unsaturated fatty acid (U) in position 2. Within the scope of In this invention, the saturated fatty acids of position 1 and 3 may be the same or different. For example AOSt, it is considered a symmetric triglyceride. Within the scope of this invention, SSU triglycerides are considered as asymmetric triglycerides. Chocolate product, indicates products that meet the definition given in the Codex Alimentarius Standard, but also products outside the scope of this definition that can be considered as an alternative to chocolate. Examples of such products include, but are not limited to, coatings of compounds based on vegetable fat products.

The inventors have also found that the structured edible product and the triglyceride composition of the present invention are characterized by a texture that is harder than one would expect from the saturated fatty acid content of the product, and harder than known products with a similar content of saturated fatty acids and trans fatty acids or a similar content of solid fat (CFS) at 20 ° C.

The inventors have also found that the structured edible product and the triglyceride composition of this invention have a good oil retention capacity and that the expected spontaneous separation of oil from the product at room temperature does not take place, even with edible products in the form of a relatively soft cream. This is surprising since the triglyceride portion of the composition has a low to very low saturated fatty acid (SAFA) content and / or a low CFS at 20 ° C, and therefore those skilled in the art would never have expected to obtain a structured edible product, without spontaneous separation of oil at room temperature. There has been a negligible loss of oil from the edible product of this invention as well as a high resistance to oil migration when contacted with other products capable of absorbing oil and / or showing a tendency to absorb oil. An example of such a product capable of absorbing oil is a cream that, when placed in contact with a chocolate cover or when placed on a cookie, does not lose a significant part of the liquid oil contained therein. With creams that have a poor oil retention capacity, oil migration would quickly cause softening and the appearance of white grains in the chocolate cover and a hardening of the cream that has lost some of the liquid oil.

Preferably, the structured edible product and the triglyceride composition of this invention contain less than 52% by weight, preferably less than 47% by weight, most preferably less than 42% by weight of saturated fatty acids with respect to the total weight of the fatty phase The presence of arachidic fatty acid as claimed in claim 1 makes it possible to minimize the SAFA content for nutritional reasons, while still maintaining the hard texture for the intended applications.

It is preferable to adjust the C-20 and C-22 fatty acid content of SUS triglycerides such that the C-20 / C-22 ratio is at least 0.7, preferably at least 1, where C-22 indicates acid Behenic Symmetric triglycerides containing C-20 have proven to be more effective than those containing C-22, in terms of better texture and mouthfeel.

In the structured edible product and the triglyceride composition of this invention, preferably at least 5% by weight, preferably at least 7% by weight, more preferably at least 10% by weight of SUS triglycerides, are SUS triglycerides containing fatty acids. saturated C-20 in order to increase the texture hardness.

The asymmetric triglyceride content of the structured product and the triglyceride composition of this invention is minimized since it has been found to have a negative impact on the texture. Therefore, the SUS and SSU triglyceride content of the edible product of this invention is adjusted such that the SUS / SSU ratio is at least 1.

The triglyceride composition preferably contains triglycerides U3 and SU2 in an amount such that the U3 / SU2 ratio is at least 0.5, preferably at least 1, most preferably at least 1.5.

According to a further preferred embodiment, the edible product of this invention contains

-

between 20 and 95% by weight of a triglyceride composition, preferably between 25 and 60% by weight, more preferably between 30 and 50% by weight

-

between 5 and 80% by weight of a filler material, preferably between 75 and 40% by weight, more preferably between 70 and 50% by weight,

since chocolate products are preferred edible products of this invention.

Preferred edible products according to this invention are continuous fatty products. In products with a continuous fat structure, grease can easily be the control factor that allows to provide products with a low SAFA content and at the same time with a hard texture. Within the scope of this invention, it is understood that continuous fatty products indicate products in which the continuous phase is formed by fat. Examples of such continuous fatty products are chocolate fillings and spreads. Baked goods or chips are not considered continuous fatty products, since the continuous phase of these products is not made up of fat.

The food product of this invention preferably contains less than 5% by weight of water with respect to the total weight of the food product, preferably less than 2% by weight. The presence of large amounts of water, as in margarines, leads to different food systems such as oil-in-water emulsions, in which the stabilization of the emulsion is achieved by the incorporation of additives or selected ingredients and processing techniques by the way.

The edible product of the present invention is preferably not an emulsion, in particular it is not a water / oil emulsion. Water / oil emulsions, such as margarines, obtain their structure by specific emulsion and solidification techniques, through the use of emulsifying agents and thickeners. Consequently, they have a structure that differs from the edible product of the present invention. The product of this invention does not need to be subjected to such techniques to obtain its structure.

Preferably the edible product and the triglyceride composition of this invention comprise at least one hard or semi-hard fat component and at least one liquid oil or a mixture of two or more liquid oils. Said at least one hard or semi-hard fat is a fat that is a solid or semi-solid fat at room temperature, preferably with a melting point of at least 25 ° C. A semi-solid grease indicates a grease that at room temperature contains a visible part of solid fat and a visible part of liquid oil. Said at least one liquid oil is an oil that is liquid at room temperature.

Preferably, the triglyceride composition and the edible product of this invention are characterized in that the amount of the at least one hard or semi-hard fat with respect to the weight of the triglyceride composition ranges from 10-90% by weight, preferably 25 -75% by weight, and because the amount of the at least one, liquid oil varies from 10-90% by weight, preferably from 75-25% by weight, with respect to the weight of the triglyceride composition. The amounts of the at least one hard or semi-hard fat and a liquid oil may vary depending on the hardness of the hard or semi-hard fat used as well as the expected hardness of the final edible product.

If a liquid oil is chosen as the liquid component or part of the liquid component, then preferably this liquid oil will be a vegetable oil selected from the group of rapeseed oil, corn oil, soybean oil, sunflower oil, cottonseed oil , corn oil, olive oil, hazelnut oil, peanut oil, liquid fractions of palm oil or shea butter, a mixture of two or more of the oils mentioned above and fractions thereof. This also includes varieties of the oils mentioned above, such as oleic-rich sunflower oil.

Through an intentional selection of liquid oils, the ratio of monounsaturated fatty acids (MUFA) / polyunsaturated fatty acids (PUFA) can be optimized to meet the specific requirements of the diet.

As hard or semi-hard fat, a fat containing at least 7% fat salt or fatty salt fractions will preferably be used, stearin salt being particularly preferred since it contains high amounts of arachidic fatty acid.

The triglyceride composition is substantially free of hydrogenated fatty components. Hydrogenation of liquid oils or semi-liquid oils is a well known technique for producing hard fats. However, hydrogenation increases the amount of saturated fatty acids in the fat composition and in the case of partial hydrogenation, trans fatty acids are formed, which also have negative effects on health.

Hydrogenation of liquid oils or semi-liquid oils is generally considered a technique for producing hard fats. However, hydrogenation increases the amount of saturated fatty acids and in the case of partial hydrogenation, trans fatty acids are formed, which also have negative effects on health. Although the edible product of the present invention may contain hydrogenated oils or fats, it is preferable to minimize its use. Therefore, the present invention tends to minimize the use of hydrogenated products in the triglyceride composition, and to use triglyceride compositions that are substantially free of hydrogenated fat components.

The filling material comprises at least one component selected from the group consisting of sugar, sweetener, flour, starch, skimmed milk powder, whole milk powder, whey powder, lactose, dextrose, cocoa powder, coffee powder, a cellulose material, organic food grade solid powders, food grade inorganic solid powders or a mixture of two or more of these.

The structured edible product of this invention may also contain a quantity of dry ingredients, in which the amount of dry ingredients with a particle size of less than 15 μm is more than 30% by weight, preferably more than 50% by weight, more preferably more than 70% by weight with respect to the total amount of dry ingredients present in the food product, expressed as fat free.

Within the scope of this invention, the structured edible food product is selected from the group of pastry compositions, in particular a cream, a coating, a tablet, a filling, a chocolate filling product, a non-emulsified spreading product, a whipping cream, a culinary product, solid fatty ingredients for food products, soft cheese.

The present invention also relates to a triglyceride composition for the production of the structured edible product described above. In addition, the triglyceride composition contains with respect to its total weight

a) less than 57% by weight of saturated fatty acids,

b) less than 10% by weight of trans unsaturated fatty acids,

c) at least 15% by weight of SUS triglycerides, in which S is a C16-24 saturated fatty acid, U is an unsaturated fatty acid having at least 18 C atoms, whose SUS triglycerides are characterized by a triglyceride content SUS containing saturated C-20, at least 3% by weight, expressed with respect to the total SUS triglycerides, where C-20 represents arachidic acid and where the AOSt / AOA triglyceride ratio is at least 1.5, preferably at least 3,

d) at least 8% by weight of U3 triglycerides.

Preferably the triglycerides U3 and SU2 are present in an amount such that the U3 / SU2 ratio is at least 0.5, preferably at least 1, most preferably at least 1.5. Preferably the SUS / SSU ratio is at least 1. The triglyceride composition preferably has the technical characteristics described above.

The present invention further relates to a process for producing the structured edible product described above, comprising the steps of mixing (a) 20-100% by weight of a triglyceride composition in at least partially molten form, with (b) 0-80% by weight of a filler material and (c) less than 15% by weight of water; and of inducing the crystallization of the triglyceride composition in a stable crystalline form and

5 build a solid structure.

The present invention also relates to the use of the triglyceride composition described above for the production of a food product, chosen from the group of pastry compositions, in particular a cream, a coating, a tablet, a filling, a filling product of chocolate, a whipping cream, a cookie coated with a layer of cream in which the layer of cream itself can also be coated or not with a

10 coating, a cookie that has a layer of cream interposed between two or more cookies, non-emulsified spreads, culinary products, solid fat ingredients for food products, soft cheese, extrudates with a structured interior filling, baked goods with a structured filling.

The present invention relates not only to structured food products, but also to structured non-food products containing the triglyceride composition described above, in which

15 needs the presence of a high amount of liquid oil and a relatively hard structure to be combined, for example in applications such as cosmetic products and pharmaceutical products for topical use, for example ointments, gels, lotions, creams, drop products etc. , but also for use in the hair such as for example nourishing creams, shampoo, gel etc.

The present invention is further clarified in the examples and comparative examples.

20 Examples.

Example 1.

A fatty composition (sample 1) was prepared by mixing 50% by weight of stearine salt with an iodine index of 31.6, 18% by weight of an enzymatically prepared StOSt fat with an iodine index of 32.5 and 32% in weight of oleic sunflower oil.

The fatty acid and triglyceride composition of sample 1 are summarized in table 1 below.

Comparative Example A.

A fatty composition (sample A) was prepared by mixing 70% by weight of an enzymatically prepared StOSt fat with an iodine number of 32.5 and 30% by weight of oleic-rich sunflower oil.

The fatty acid and triglyceride composition of sample A are summarized in table 1 below.

30 Table 1.

sample 1 sample A

Fac

C16 C18 C18-1 C18-2 C18-3 C20 C20-1 C22

4.40 36.10 50.10 3.50 0.10 4.5 0.1 0.7 5,2039,0050,604,000,000.3 0.10.5

8

HPLC

 SAFA 45.9 45.3

POP POSt StOSt AOSt AOA BOSt BOB

1.00 6.00 38.00 8.3 1.5 0.3 0 1,704,9043,200,901,000.3 0

SUS U3 U3 / SU2

56.30 23 2.2 53,5025.21.8

Example 2

Using sample 1 and sample A, chocolate tablets 1 and A were prepared respectively according to the recipe in Table 2

Table 2.

Cocoa powder sugar dextrose fat lecithin

15% 45% 5% 35% 0.50%

The chocolate products were first prepared by mixing the dry ingredients with part of the triglyceride composition, followed by roller refining and treatment of the mixture in a shell at 50 ° C where residual fat and lecithin were added and mixed in the dough. The chocolate dough thus obtained is

10 warmed by cooling and adding 0.2% Chocoseed. Chocoseed is a Fuji Oil product that contains a minimum working amount of SUS triglycerides, crystallized in the beta form.

The chocolate dough was poured into molds to prepare tablets and cooled for 30 minutes at 10 ° C and 30 minutes at 15 ° C, followed by demolding. All the tablets were bright and the demoulding could be done without problems, indicating that the chocolate products were well tempered. The tablets were preserved

15 for 1 week at 20 ° C to stabilize. The thickness of the tablets was 7 mm.

After 1 week the hardness of the tablets was measured at 20 ° C with an SMS texture meter, using a 3 mm diameter probe, at a speed of 0.5 mm / second. To measure the texture, the tablets were placed on an 8 mm high metal ring, so that the bottom of the tablet, in the area where the probe penetrates, does not touch the surface of the instrument's measurement chart . The texture corresponds to the maximum resistance measured

20 before the break or complete penetration of the tablet by the probe. The results obtained are given in table 3.

Table 3.

tablet 1

tablet A

Hardness

 4035 3696

The tablets were placed for 3 hours on a sheet of paper in an area at 23 ° C, after which the paper was inspected for traces of oil absorption, but none could be detected.

After two weeks of storage, the tablets were compared in a sensory evaluation by a test panel of 8 people. They were asked to give a score of 0 to 5 in terms of hardness and breakage as well as in the melting properties in the mouth and to indicate which product they preferred. The average results were as follows:

Table 4

tablet 1

tablet A

break

2.3 1.7

hardness

3.3 2.9

mouthfeel

3.3 1.9

preference

8x

As can be seen in this experiment, the sample prepared with the stearin salt, which contains the highest amounts of C-20 presented the best properties both in hardness and in breakage as well as the melting properties in the mouth. The panel noted that the product prepared with the fat sample A gave a clearly more waxy mouthfeel, which did not occur with sample 1.

15 Comparative example B.

A fat sample B was prepared and evaluated in a recipe for a white chocolate product. Sample B is a fat consisting of 70% by weight of an enzymatically prepared StOSt fat with an iodine index of 32.5 and an oleic-rich sunflower oil content of 30% by weight. Fat B has a SAFA content of 45.3% by weight and contains 0.3% by weight of C-20.

20 Example 3.

A sample 3 of fat was prepared and evaluated in a recipe for a white chocolate product. Sample 3 is a fat consisting of 10% by weight of stearine salt with an iodine index of 31.6, 59% by weight of an enzymatically prepared StOSt fat with an iodine index of 32.5 and 31% by weight of oleic rich sunflower oil. Sample 3 of fat has a SAFA content of 45.7% by weight and contains 1.1% by weight of C-20.

25 Example 4.

With the fat samples of Example 3 and Comparative Example B, chocolate products, in particular tablets, were prepared according to the following recipe:

Table 5.

Skim milk powder sugar fat lecithin

18% 45% 37% 0.10%

The chocolate products were prepared as described in Example 2. The tablets made with the two fats were evaluated after one week by a test panel and the hardness was measured with a texture meter. The results were as follows:

Table 6.

tablet B tablet 3

Hardness 3726 3855

As can be seen in this table, the fat sample 3, although containing only 10% by weight of stearine salt, gave a chocolate product with better hardness than the comparative example. The test panel considered both products to be totally acceptable in terms of hardness, compared to traditional products that contain high amounts of saturated fat and / or trans fatty acids, however, in terms

10 of melting behavior in the mouth, all panel members preferred tablet 3.

Example 5

A fatty composition (sample 4) was prepared by mixing 61% by weight of stearine salt and 39% by weight of oleic-rich sunflower oil.

The fatty acid and triglyceride composition of sample 4 are summarized in table 7 below.

15 Comparative example C.

A fat composition (sample C) was prepared by mixing 52% by weight of an enzymatically prepared StOSt fat, 15% of an enzymatically prepared BOB fat and 33% by weight of oleic-rich sunflower oil.

The fatty acid and triglyceride composition of sample C are summarized in table 7 below.

20 Table 7.

Sample 4 Sample C

Fac

 C16 C18 5.0 31.5 4.1 31.3

 C18-1 C18-2 C18-3 C20

54.3 3.4 0.1 4.7 53,24,00,00,8

 C20-1 C22 SAFA TransFA

0.1 0.5 42.0 0.1 0.16.2 42.60.6

HPLC

 POP 0.8 0.9

 POST

6.1 4.0

StOSt

33 33.6

 AOSt

10.1 0.9

 AOA

1.4 1.6

 BOSt

0.3 1.6

Boob

0 9.1

Example 6

Using sample 4 and sample C, chocolate tablets were prepared according to the recipe in Table 8 Table 8.

Cocoa powder sugar dextrose fat lecithin

15% 45% 5% 35% 0.50%

The chocolate products were prepared as described in Example 2. For sample C, a BOB sowing agent was used. After 4 weeks the hardness of the tablets was measured at 20 ° C with an SMS texture meter. The results obtained are given in table 9.

Table 9

Hardness

tablet 4 tablet C

3383

 3108

After 4 weeks of storage, the tablets were compared in a sensory evaluation by a test panel of 8 people. They were asked to give a score of 0 to 5 in terms of hardness and breakage as well as melting properties in the mouth and to indicate which product they preferred. The average results were as follows:

15 Table 10.

tablet 4

tablet C

break

2.5 1.1

hardness

3.4 2.5

mouthfeel

3.4 2.0

preference

8x

As can be seen in this experiment, the sample prepared with the stearin salt, which contains the highest amounts of C-20 presented the best properties both in hardness and in breakage as well as the melting properties in the mouth. The panel noted that the product prepared with fat sample C gave a clearly more waxy mouthfeel, which did not occur with sample 4. Although sample C contained a significant amount of C-22, which is a fatty acid saturated long chain, this did not produce any improvement in hardness, on the contrary weakened the structure.

Example 7

A milk chocolate product was prepared using a fat consisting of 30% by weight of stearine salt with an iodine index of 31.6, 39% by weight of an enzymatically prepared StOSt fat with an iodine index of 32.5 , 21.7% of rapeseed oil and 9.3% by weight of sunflower oil and applying this fat in the following recipe.

Table 11

Cocoa powder sugar sugar whole milk powder skim milk powder lecithin

10% 45% 33% 5% 7% 0.40%

The preparation of the chocolate product was carried out according to the procedure described in Example 2. The SAFA level of the final product, expressed with respect to total fat, was 46.6% by weight. After 4 weeks the tablet hardness was measured at 20 ° C with an SMS texture meter and a hardness of 3577 g was found. The tablets were evaluated in a sensory evaluation by a test panel of 8 people, and these people

15 found that the milk chocolate product, in terms of hardness, mouthfeel and taste, was very close to the traditional milk chocolate.

Claims (30)

1. A structured, edible product, in which the edible product contains, expressed with respect to the total product, a) between 20 and 100% by weight of a triglyceride composition b) between 0 and 80% by weight of a filler material c) less than 15% by weight of water wherein the triglyceride composition contains with respect to the weight of the triglyceride composition d) less than 57% by weight of saturated fatty acids, e) less than 10% by weight of trans unsaturated fatty acids, f) at least 15% by weight of SUS triglycerides, in which S is a C16-24 saturated fatty acid, U is an unsaturated fatty acid having at least 18 C atoms, whose SUS triglycerides are characterized by a triglyceride content SUS containing C-20 arachidic acid, of at least 3% by weight expressed with respect to the total weight of SUS triglycerides, and the ratio of AOSt / AOA triglycerides is at least 1.5, preferably at least 3, g) at least 8% by weight of U3 triglycerides.

2.

A structured, edible product according to claim 1, characterized in that the product contains less than 52% by weight, preferably less than 47% by weight, most preferably less than 42% by weight of saturated fatty acids with respect to weight Total fat phase.

3.

An edible, structured product according to claim 1 or 2, characterized in that its SUS triglycerides have a saturated C-20 and C-22 fatty acid content in a C-20 / C-22 ratio of at least 0.7 , preferably at least 1, where C-22 is behenic acid.

Four.

An edible, structured product according to any one of claims 1-3, characterized in that SUS triglycerides have a content of SUS triglycerides containing saturated C-20, of at least 5% by weight, preferably at least 7% in weight. weight, more preferably at least 10% by weight.

5.

An edible, structured product according to any one of claims 1-4, characterized in that the SUS / SSU ratio of the triglyceride composition is at least 1.

6.

A structured edible product according to any one of claims 1-5, characterized in that the triglyceride composition contains triglycerides U3 and SU2 in an amount such that the U3 / SU2 ratio is at least 0.5, preferably at least 1, most preferably at least 1.5

7.

A structured edible product according to any one of claims 1-6, characterized in that the edible product contains

-

between 20 and 95% by weight of a triglyceride composition, preferably between 25 and 60% by weight, more preferably between 30 and 50% by weight

-

between 5 and 80% by weight of a filler material, preferably between 75 and 40% by weight, more preferably between 70 and 50% by weight.

8.

A structured edible product according to any one of claims 1-7, characterized in that the product is a continuous fatty product.

9.

A structured edible product according to any one of claims 1-8, characterized in that the food product contains less than 5% by weight of water with respect to the total weight of the food product, preferably less than 2% by weight.

10.

 A structured edible product according to any one of claims 1-9, characterized in that the product is not an emulsion, in particular it is not a water / oil emulsion.

eleven.

 A structured edible product according to any one of claims 1-10, characterized in that the triglyceride composition comprises at least one component of hard or semi-hard fat and at least one liquid oil or a mixture of two or more liquid oils, being the at least one, hard or semi-hard fat, a fat that is solid or semi-solid at room temperature and the at least one being a liquid oil, a liquid at room temperature.

12.

A structured edible product according to any one of claims 1-11, characterized in that the amount of the at least one hard or semi-hard fat with respect to the weight of the triglyceride composition ranges from 10-90% by weight, preferably from 25-75% by weight and because the amount of the at least one liquid oil varies from 10-90% by weight, preferably from 75-25% by weight, with respect to the weight of the triglyceride composition.

13.

A structured edible product according to any one of claims 1-12, characterized in that the at least one liquid oil comprises at least one vegetable oil selected from the group of rapeseed oil, corn oil, soybean oil, oil of sunflower, oleic rich sunflower oil, cottonseed oil, corn oil, olive oil, hazelnut oil, peanut oil, liquid fractions of palm oil or shea butter, a fraction of one of these oils liquids or a mixture of two or more of the mentioned oils and / or fractions thereof.

14.

A structured edible product according to any one of claims 1-13, characterized in that the hard or semi-hard fat contains at least 7% fatty salt or one or more fatty salt fractions.

fifteen.

A structured edible product according to any one of claims 1-14, characterized in that the triglyceride composition is substantially free of hydrogenated fat components.

16.

A structured edible product according to any one of claims 1-15, characterized in that the filler material comprises at least one component selected from the group consisting of sugar, sweetener, flour, starch, skimmed milk powder, whole milk in powder, whey powder, lactose, dextrose, cocoa powder, coffee powder, a cellulose material, organic food grade solid powders, food grade inorganic solid powders, or a mixture of two or more of these.

17.

A structured edible product according to any one of claims 1-16, characterized in that the food product contains a quantity of dry ingredients, wherein the amount of dry ingredients with a particle size of less than 15 μm is more than 30 % by weight, preferably more than 50% by weight, more preferably more than 70% by weight with respect to the total amount of dry ingredients present in the food product, expressed as fat free.

18.

A structured edible product according to any one of claims 1-17, characterized in that the edible food product is selected from the group of pastry compositions, in particular a cream, a coating, a tablet, a filling, a product of Chocolate filling, a non-emulsified spreading product, a whipping cream, a culinary product, solid fat ingredients for food products, soft cheese.

19.

A triglyceride composition for the production of a structured edible product according to any one of claims 1-18, characterized in that the triglyceride composition contains with respect to the weight of the triglyceride composition

a) less than 57% by weight of saturated fatty acids, b) less than 10% by weight of trans unsaturated fatty acids, c) at least 15% by weight of SUS triglycerides, in which S is a C16-24 saturated fatty acid, U is an unsaturated fatty acid having at least 18 C atoms, whose SUS triglycerides are characterized by a triglyceride content SUS containing saturated C-20, at least 3% by weight expressed with respect to the total SUS triglycerides, where C-20 represents arachidic acid and where the AOSt / AOA triglyceride ratio is at least 1.5, preferably at minus 3, d) at least 8% by weight of U3 triglycerides.

twenty.

The triglyceride composition according to claim 19, characterized in that the triglyceride composition contains triglycerides U3 and SU2 in an amount such that the U3 / SU2 ratio is at least 0.5, preferably at least 1, most preferably at least 1 ,5.

twenty-one.

A triglyceride composition according to claim 19 or 20, characterized in that the SUS triglycerides have a saturated C-20 and C-22 fatty acid content in a C-20 / C-22 ratio of at least 0.7, preferably at least 1, where C-22 is behenic acid.

22

A triglyceride composition according to any one of claims 19 to 21, characterized in that the SUS triglycerides have a content of SUS triglycerides containing saturated C-20, of at least 5% by weight, preferably at least 7% by weight, more preferably at least 10% by weight.

2. 3.

A triglyceride composition according to any one of claims 19-22, characterized in that the SUS / SSU ratio of the triglyceride composition is at least 1.

24.

A triglyceride composition according to any one of claims 19-23, characterized in that the triglyceride composition comprises at least one component of hard or semi-hard fat and at least one liquid oil or a mixture of two or more liquid oils, the At least one, hard or semi-hard fat is a fat that is solid or semi-solid at room temperature and the at least one being a liquid oil, a liquid at room temperature.

25.

A triglyceride composition according to any one of claims 19-24, characterized in that the amount of the at least one hard or semi-hard fat with respect to the weight of the triglyceride composition ranges from 10-90% by weight, preferably 25-75% by weight and because the amount of the at least one liquid oil varies from 10-90% by weight, preferably from 75-25% by weight, with respect to the weight of the triglyceride composition.

26.

A triglyceride composition according to any one of claims 19-25, characterized in that the at least one liquid oil comprises at least one vegetable oil selected from the group of rapeseed oil, corn oil, soybean oil, Sunflower, oleic-rich sunflower oil, cottonseed oil, corn oil, olive oil, hazelnut oil, peanut oil, liquid fractions of palm oil or shea butter, a fraction of one of these liquid oils or a mixture of two or more of the mentioned oils and / or fractions thereof.

27.

A triglyceride composition according to any one of claims 19-26, characterized in that the hard or semi-hard fat contains fatty salt or one or more fatty salt fractions.

28.

A triglyceride composition according to any one of claims 19-27, characterized in that the triglyceride composition is substantially free of hydrogenated fat components.

29.

 A process for producing the structured edible product according to any one of claims 1-18, characterized in that the process comprises the steps of mixing (a) 20-100% by weight of a triglyceride composition in a form at least partially cast (b) 0-80% by weight of a filler material and (c) less than 15% by weight of water, all% by weight being expressed with respect to the total weight of the edible product, and the step of inducing crystallization of the triglyceride composition in a stable crystalline form and build a solid structure.

30

The use of the triglyceride composition of any one of claims 19-28, for the production of a food product selected from the group consisting of confectionery compositions, in particular a cream, a coating, a tablet, a filling, a product of chocolate filling, a whipping cream, a cookie coated with a layer of cream in which the layer of cream itself can also be coated or not with a coating, a cookie that has a layer of cream interposed between two or more cookies , non-emulsified spreads, culinary products, solid fat ingredients for food products, soft cheese, extrudates with a structured interior filling, baked goods with a structured filling.